Easy Grain-Free Peanut Butter Cookies (Just 3 Ingredients!)

Posted on January 31, 2014 by Mara Strom

Since going grain-free last June, desserts have become somewhat challenging. I’ve mostly been doing fresh fruit (or nothing at all), but sometimes you just want something with a little crunch to it. Enter the world’s easiest peanut butter cookie recipe. Three ingredients. Two minutes to mix them up. Another 10 minutes to bake.

These cookies are so quick and easy to make that my kids handled the recipe all by themselves. My job was just to photograph them (and, um, eat them).

Totally gluten- and grain-free, these cookies — I confess — aren’t exactly “healthy”, thanks to the cup of sugar. But for a quick sweet treat, you can’t beat them!

3 Ingredient, Grain-Free Peanut Butter Cookies

Ingredients1 cup peanut butter1 cup white sugar1 whole egg

InstructionsPreheat oven to 350 degrees.

Mix all three ingredients in a large mixing bowl.

Using a melon baller or tablespoon, measure out cookies on a cooking sheet lined with a silpat liner or parchment paper.

Comments

Comments

My friends all know I keep a kosher home, so when I tell them that I’m bringing “bacon and eggs” to the party, there is usually an awkward pause. These are fun to make and quite tasty.
Depending on how many of these you want to make, melt some white chips or white bark in the microwave.
Ingredients: white chocolate chips or bark, melted; thin pretzel sticks, yellow M&M’s – adjust the quantity of the ingredients by how many “bacon and eggs” you want to make.
• On a piece of waxed paper, place 2 thin pretzel sticks side by side, about 1 inch apart (these are the “bacon” strips).
• With a spoon, drop a blob of melted bark in the center of the 2 sticks (this forms the “egg whites” sitting on the “bacon”)
• Quickly place 2 yellow M&M’s on the bark (to form the yolks).
• Let set on waxed paper until bark hardens up again.
• Remove gently from waxed paper, being careful not to break the pretzel sticks.
• Store in a covered container.

Tziona – It’s going pretty well. I do eat rice and corn – which helps me to feel like I’m not depriving myself. I faltered in late Nov/Dec – just life craziness and I went for the easy stuff. I started getting headaches again – which had all but disappeared when I was strictly grain-free. That alone is a good reason for me to stick to this, since those headaches are a serious drag!

It’s much easier than I would have though, honestly. Just kind of changing your mindset – and eating things on salad or quinoa or rice, rather than on pasta, yk? (The thing I miss the most is pizza, so sometimes I do eat that on Thursday nights. Although the cauliflower pizza is a pretty good substitute.)

I haven’t personally tried these, Rachel, but I’ve read that you can usually substitute egg with either 1/4 cup of applesauce or well smashed banana, or with 2.5 tsp ground flax seeds and 3 tablespoons of water. If you try either, let me know how it turns out for you! Good luck.